Buchimgae
Buchimgae (부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.
Banga-buchimgae (Korean mint pancake) | |
| Alternative names | Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong |
|---|---|
| Type | Fritter |
| Course | Appetizer, banchan, anju |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Fish, meat, poultry, seafood, vegetable, flour, eggs |
| Korean name | |
| Hangul | 부침개 |
|---|---|
| Revised Romanization | buchimgae |
| McCune–Reischauer | puch'imgae |
| IPA | [pu.tɕʰim.ɡɛ̝] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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